Maggie actually had some leftover mixed berry puree on hand that we used for our berry swirl. However, we adapted the recipe from Annie's Raspberry Swirl Mini Cheesecakes, so I've posted her recipe below. We also halved her recipe since it yielded 32 cheesecakes and we already had two other kinds. I've posted the full recipe below so if you don't want a boatload of mini cheesecakes, be sure to cut in half as we did!
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Mini Berry Swirl Cheesecakes
from Annie's Eats
*yields 32 cheesecakes
for the crust-
-1 1/2 cups graham cracker crumbs
-4 tbsp unsalted butter, melted
-3 tbsp sugar
for the topping-
-6 oz. fresh raspberries
-2 tbsp sugar
for the filling-
-2 lbs cream cheese, at room temperature
-1 1/2 cups sugar
-pinch of salt
-1 tsp vanilla extract
-4 large eggs, at room temperature
1. Preheat the oven to 325F. Line cupcake pans with liners. In a small bowl, mix graham cracker crumbs, melted butter, and sugar. Stir until well blended and crumbs are moistened. Spoon a tablespoon of crumb mixture into each liner, pressing down. Bake for 5 minutes and remove from oven.
2. In a blender or food processor, blend the raspberries and sugar until smooth. Pour through a fine mesh sieve to remove the seeds. Set aside.
3. Beat cream cheese in a large mixing bowl until smooth and creamy. Beat in sugar until smooth. Add salt and vanilla. Beat in the eggs one at a time, beating after each addition.
4. Spoon approximately 3 tbsp of cheesecake batter over the crust in each cup, approximately 2/3 full. Dot a 1/2 tsp of raspberry puree over the cheesecake filling, using a toothpick to marble the berries in with the cheesecake.
5. Bake for 22 minutes, rotating the pans halfway through baking. Cheesecakes may be puffed up initially, but will fall when cooling. Cool to room temperature before refrigerating at least 4 hours (preferably overnight) until serving.